The Mr. and I absolutely love sitting on the patio in the evening after work
(before the mosquitos take over).
He loves a glass of tea and I love a cocktail.
We sit and discuss our day,
take a few deep breaths,
One of my favorites for our patio enjoyment is a simple glass of sangria.
Normally I just pop a little fruit into a glass,
add some libation and boom-Sangria.
But since it’s so, so hot I thought–Sangria Pop!!
I’ve mentioned before how much I am loving all of the fresh berries this summer.
(I’ve been using them in everything.)
Also, my friend Carolyn brought me a huge bag of fresh peaches.
Two perfectly delicious fruits can only make an epic sangria.
Peach & Blackberry Sangria Pops
4 peaches, peeled and cut into small pieces
1/4 cup mint simple syrup
1 pint blackberries
1/2 cup pisco brandy
1/4 cup simple syrup
Pinot Grigio wine
In a blender, add peaches, mint simple syrup, and cinnamon and puree. Pour into popsicle molds. Insert popsicle sticks and freeze overnight. The next day, in a blender, add the blackberries, brandy, simple syrup and puree (you might want to add more or less simple syrup depending on the sweetness of the berries). Strain mixture over a fine mesh sieve. Add to the frozen puree popsicles. Freeze overnight.
To serve, place popsicles in a wine glass and top with Pinot Grigio wine (or your choice).